The notion of cooking with beer has certainly overcome taboo, but it has yet to completely trounce its reputation as being unfit for food. Five of the country’s best beer chefs share their recipes.
At Boston’s Publick House, beer turns up everywhere: in sauces, in condiments and dressings, and as a marinade. Try your hand at adding flavor to chili with Stone’s Arrogant Bastard Ale.
